Directions:
1. Make chocolate syrup. Combine the cocoa, *coffee, and sugar in a small saucepan.
Bring to a boil over medium heat, stirring to dissolve the sugar. Boil for 30 seconds.
Place chopped chocolate in a large bowl. Remove from heat and pour over chopped
chocolate. Let stand for 5 minutes. Whisk until smooth. Set aside.
2. Make ice cream base. Place 2 tablespoons of the whole milk in a small bowl. Slowly
add the cornstarch and whisk until combined to make a smooth slurry. Add cream
cheese and salt to chocolate syrup and whisk until smooth. Meanwhile fill a large
bowl with ice and water.
3. Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan.
Bring to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from heat
and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over
medium-high heat, stirring with a heatproof spatula, until slightly thickened (about 1
minute). Remove from heat.
4. Gradually whisk hot milk mixture into the chocolate mixture until smooth. Transfer
mixture to a 1-gallon Ziploc bag and submerge sealed bag in the ice bath. Let stand,
adding more ice as necessary until cold (about 30 minutes).
5. Pour into your ice cream maker and freeze according to the manufacturer’s
instructions. Once churned, pack ice cream into a storage container, pressing a
piece of parchment directly onto the surface. Seal with an airtight lid. Freeze for at
least 4 hours.

*I used a 1/4 cup of Hershey's chocolate syrup in place of the coffee. This makes the syrup mixture very thick, but once mixed into the milk mixture will be just fine!

FOR THE FILLING: whisk zest and yolks in a medium bowl until tinted light green, about 2 minutes

Beat in milk then juice; set aside at room temperature to thicken while making the crust or if using a pre-made crust let sit for 30 min.

FOR THE CRUST: Bake pre-made crust by following the directions on the label or Preheat oven to 325 degrees. In a food processor, process graham crackers until evenly fine, about 30 seconds. Add sugar and pulse till combined. Continue to pulse while adding the warm melted butter in a steady stream. Pulse until the mixture resembles wet sand.

Transfer crumbs to a 9-inch glass pie plate, press into the pan using your fingers and a 1/2 cup measuring cup to square off the top of the crust. Bake 15-18 minutes or until beginning to brown. Let cool.

Pour lime filling into the crust. Bake 15-17 minutes or until the center is set. Let chill at least 3 hours. Top with whipped cream and serve.